Slow Cooker Pork Tenderloin

This slow cooker pork tenderloin recipe is all about effortless comfort with juicy meat and flavorful gravy. It's perfect when you want dinner ready after a busy day without the stress of constant attention. The pork stays tender and moist, soaking up the rich onion and broth flavors as it cooks gently in the slow cooker.

I first made this on a hectic weekday, and now it's become my go to meal when I want something satisfying but relaxed. It's also a lifesaver for busy evenings filled with sports and activities.

Ingredients

• Onion: provides a savory base and infuses the gravy with sweet undertones choose firm, crisp onions for the best flavor and texture
• Pork tenderloins: the star of the dish, tender cuts that become juicy and soft when slow cooked if buying fresh, look for pink meat with minimal blemishes and firm texture
• Low sodium beef broth: adds rich umami notes without overpowering the pork using low sodium ensures you control the salt level in the finished gravy
• Packet of pork gravy mix: quick and easy thickener that boosts flavor substitute with beef gravy or au jus packets if needed
• Salted butter: adds richness and helps the gravy develop a luscious mouthfeel always opt for real butter for best taste
• Olive oil: used for searing and locking in pork juices while adding subtle fruitiness

Instructions

Sauté the Onions:

Spray your slow cooker with cooking spray to prevent sticking. Slice the onions thinly and spread them evenly on the bottom of the slow cooker. These onions form a flavorful bed that releases aroma and sweetness as the pork cooks on top.

Prepare the Pork:

Pat the pork tenderloins dry with paper towels. Season generously all over with salt and freshly ground black pepper to enhance their natural flavor and help create a savory crust during searing.

Sear the Pork:

Heat olive oil in a large skillet over medium high heat until shimmering. Sear each tenderloin one at a time, turning to brown all sides evenly. This caramelization step locks in moisture and adds depth to the final dish. Immediately transfer the browned tenderloins onto the bed of onions in the slow cooker.

Add Liquids and Seasoning:

Carefully pour the beef broth around the pork so it does not wash away your seasoning. Sprinkle the pork gravy mix evenly over the tenderloins to create the gravy base. Dot slices of salted butter on top of each tenderloin for richness and to help mellow out the savory flavors.

Slow Cook the Pork:

Cover the slow cooker and cook on the low setting for 2 to 2 and a half hours. The pork is ready when it reaches an internal temperature of at least 145 degrees Fahrenheit and the onions have softened nicely. The slow cooking process ensures tender, juicy meat and a luscious gravy.

Finish and Serve:

Slice the tenderloin into medallions and serve immediately, spooning the onions and gravy over the top for a comforting meal. This goes wonderfully alongside mashed potatoes, roasted vegetables or a crisp salad.

The onion's natural sweetness intensifies during cooking and blends perfectly into the gravy, which is one of my favorite parts of this recipe. I remember the first time I let the slow cooker do all the work and came back to a kitchen filled with that amazing aroma. It instantly became a family favorite around our dinner table.

Storage Tips

Once the pork has cooled to room temperature, store slices and gravy together in an airtight container to keep the flavors melded. Refrigerate for up to three days or freeze in portions for up to three months. Reheat gently either in the slow cooker on low or on the stovetop to avoid overcooking the meat.

Ingredient Substitutions

If pork tenderloin is unavailable, pork loin can work well but expect slightly longer cooking times. For the gravy, au jus or beef gravy packets are good alternatives. Use chicken broth if you prefer a lighter flavor but reduce added salt accordingly.

Serving Suggestions

This pork is a great match with creamy mashed potatoes, steamed green beans or glazed carrots. Fried apples add a lovely sweet contrast and bring a little extra comfort to the plate. For a lighter option, toss together a simple salad with seasonal greens and a mustard vinaigrette.

Serve sliced tenderloin with gravy spooned over for a comforting, low effort dinner. Leftovers reheat well for quick meals later.

Common Recipe Questions

→ Is it better to cook pork tenderloin fast or slow?

Slow cooking at a low temperature for 2-2.5 hours yields juicier and more tender pork compared to faster methods.

→ Can pork overcook in a slow cooker?

Yes, leaving pork too long can dry it out, so follow recommended cook times to keep it moist.

→ Is liquid needed when slow cooking pork tenderloin?

Adding beef broth or another liquid helps keep the meat juicy and forms the base for flavorful gravy.

→ Can onions be pre-cooked before slow cooking?

Absolutely, sautéing onions first enhances their sweetness, but they also cook well directly in the slow cooker.

→ Can other pork cuts be used in place of tenderloin?

You can substitute pork loin, but adjust cooking time and always check internal temperature for doneness.

→ What sides pair well with this pork dish?

Mashed potatoes, roasted vegetables, fried apples, salads, and mac and cheese complement the flavors wonderfully.

→ How can the gravy be thickened?

Make a cornstarch slurry and whisk it into the cooking liquid on high heat until it thickens to desired consistency.

→ How should leftovers be stored and reheated?

Store cooled pork in airtight containers refrigerated up to 3 days or frozen up to 3 months; reheat gently to avoid dryness.